Braised Lamb Shanks

• 2 tablespoons olive oil
• 4 lamb shanks
• 1/2 yellow onion, chopped
• 2 carrots, peeled and chopped
• 2 ribs celery, chopped
• 2 garlic cloves, minced
• 1 tablespoon minced sage
• 2 teaspoons minced thyme, plus more for garnish
• 1 teaspoon minced rosemary
• 1 bay leaf
• 1 cup red wine
• 1 (28 ounce) box POMI organic chopped tomatoes
• 2 cups chicken stock

Salt and pepper to taste

1. 1. Preheat oven to 325˚F.
2. 2. Place (6 quart) Dutch oven over medium-high heat and add oil.
3. 3. Season lamb shanks liberally with salt and pepper; then sear each shank in Dutch oven on all sides. Remove shanks from Dutch oven and transfer to a plate.
4. 4. Add onion, carrots and celery to pot and sauté for 3 to 4 minutes. Add garlic and continue to sauté for an additional 3 to 4 minutes or until onions begin to caramelize. Season with salt and pepper.
5. 5. Add sage, thyme, rosemary, and bay leaf and continue to sauté for another minute.
6. 6. Deglaze pot with wine and simmer until liquid has dissolved.
7. 7. Stir in chopped tomatoes and stock, then add shanks back to pot. Season with salt and pepper.
8. 8. Bring mixture to a boil, cover and transfer to oven.
9. 9. Braise shanks for about 2 1/2 hours, or until shanks very tender.
10. 10. Remove shanks from Dutch oven and nestle each atop a bowl of creamy mashed potatoes. Spoon some braising liquid over each shank and garnish with fresh thyme leaves. Serve.